Seafood-and-Seaweed Chowder
A combination of dry hard cider and dried seaweed brings a sweet, mild salinity to the stock, making it ideal for precooking the mussels and clams before using it as the base of the chowder.
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Whitefish, Leek and Celery Chowder with White Beans
Food & Wine’s Justin Chapple puts his own spin on chowder here, using beans instead of potatoes, and smoky whitefish in place of bacon. It’s hearty and delicious but lighter and fresher than most chowders.
Slideshow: More Chowder Recipes
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Clam Chowder
A fall river clam chowder, a cherrystone clam chowder with corn and a smoky clam chowderare just a few of the comforting clam chowder recipes featured in this collection.
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Corn Chowder
These corn chowder recipes combine the vegetable with a variety of eclectic ingredients. Some of our favorites include a corn-and-cod chowder, a corn chowder with bacon and sea scallops and a Peruvian shrimp-and-corn chowder.
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Smoky Oyster Chowder with Bacon, Rosemary and Fennel
This velvety chowder from chef Dylan Fultineer is thickened with a classic flour-and-butter roux. He packs it with plump oysters and tender fingerling potatoes, and adds a kick of heat from dried red chiles. For extra flavor, he uses bacon from Benton’s Smoky Mountain Country Hams in Tennessee, which is famous for its intense smokiness.
Slideshow: Great Chowder Recipes
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